Recipe

Dandelion Green And Shiitake Calzones Recipe

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Ingredients

1/2 lb shredded imported Fontina cheese
inch thick
1 lb store-bought pizza dough, divided in half
1 lb young dandelion greens, stems removed
Salt & freshly ground pepper
2 tbsps water
2 large garlic cloves, thinly sliced
1/4 lb shiitake mushrooms, stems discarded, caps sliced
3 tbsps extra-virgin olive oil, plus more for brushing
2 tbsps freshly grated Parmesan cheese

Directions

Step #1 Set a 16-by-14-inch pizza stone or baking tiles on the bottom shelf of the oven & preheat to 500° for at least 30 mins.
Step #2 Meanwhile, In a large-ish skillet, heat 2 tbsps of the oil.
Step #3 Add the shiitakes & cook over moderately high heat, stirring every once in awhile, until beginning to brown, about 4 mins.
Step #4 Add the garlic & cook, stirring often, until lightly browned, about 3 mins.
Step #5 Transfer the mushrooms & garlic to a plate.
Step #6 In the same skillet, heat 1 tbsp of oil.
Step #7 Add the dandelion greens & 1 tbsp of the water & cook, until wilted, stirring, about 4 mins.
Step #8 Return the mushrooms & garlic to the skillet, add the remaining 1 tbsp of water & cook this until the liquid is absorbed & the greens are al dente.
Step #9 Spice up with salt & pepper & transfer to a plate.
Step #10 On a lightly floured surface, roll or stretch the dough to form two 10-inch rounds.
Step #11 Assemble 1 calzone at a time: transfer 1 dough round to a well-floured rimless cookie sheet.
Step #12 Sprinkle top one-quarter of the Fontina on half of the dough, leaving a 1-inch border.
Step #13 Top with half of the dandelion mixture & another quarter of the Fontina.
Step #14 Fold the dough over to enclose the filling & press the edges together; crimp to seal.
Step #15 Using a toothpick, poke a hole in the top.
Step #16 Brush the calzone with olive oil & sprinkle with 1 tbsp of the Parmesan.
Step #17 Repeat with the remaining ingredients on a second rimless cookie sheet.
Step #18 Jiggle the cookie sheets to release the calzones & slide them onto the pizza stone.
Step #19 Bake for about 11 mins, or until the calzones are crisp & the filling is bubbling through the holes.
Step #20 Transfer to a rack.
Step #21 Cut them in half & serve hot.
Step #22 Make Ahead: The dandelion mixture can be cooked up to 1 day ahead & put in the fridged.
Step #23 Wine Recommendation: A straightforward, such as the 1995 Michel Lynch Merlot, medium-bodied Bordeaux, or a deeper Médoc, such as the 1994 Château de Pez, would offer a pleasantly astringent contrast.
Enjoy the Dandelion Green & Shiitake Calzones recipe

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